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Walnut Crown Cake Recipe
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Teaspoon|
|Eggs||5 Large, separated (At Room Temperature)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon||1 , zest grated|
|Grated lemon zest||1 Teaspoon (Of 1 Fruit)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|For rum glaze|
|Sifted confectioners sugar||2 Cup (32 tbs)|
|Golden rum||2 Tablespoon (Or More If Needed)|
|Water||1 Tablespoon (Or More If Needed)|
Serving size: Complete recipe
Calories 5796 Calories from Fat 2093
% Daily Value*
Total Fat 236 g363.4%
Saturated Fat 34.6 g173.2%
Trans Fat 0 g
Cholesterol 1072.5 mg
Sodium 1473.6 mg61.4%
Total Carbohydrates 852 g284.1%
Dietary Fiber 18.4 g73.7%
Sugars 596.7 g
Protein 77 g154.7%
Vitamin A 27.8% Vitamin C 88.6%
Calcium 121.4% Iron 125.2%
*Based on a 2000 Calorie diet
1 For cake: Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Using a cylinder-shaped pastry brush, butter the inside of a 10-inch Gugelhupf mold or fluted cake pan. Coat with flour and tap out the excess.
3 Sift the flour, baking powder, and salt together.
4 In a medium bowl, beat the egg yolks, sugar, oil, vanilla, and lemon zest with a handheld electric mixer on high speed until well combined.
5 Beat in half of the milk, then half of the flour; repeat with the remaining milk and flour.
6 In a medium bowl, using clean beaters, beat the egg whites just until they form stiff peaks.
7 Stir about one fourth of the whites into the batter, then fold in the remaining whites.
8 Combine the walnuts and raisins and spread about one third of the batter in the pan.
9 Sprinkle with half of the walnut mixture, leaving about 1/2 inch of batter visible around the edges of the pan (if the walnuts and raisins touch the edge of the pan, they could burn during baking).
10 Cover with half of the remaining batter, then sprinkle with the remaining walnut mixture. Spread with the remaining batter.
11 Bake until the cake is golden brown and a toothpick inserted in the center comes out clean,for 50 to 60 minutes.
12 Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack and cool completely.
13 For the glaze: In a medium bowl, whisk the confectioners' sugar, rum, and water until it is the consistency of heavy cream, adding more water if needed.
14 Place the cake on a wire rack set over a jelly-roll pan. Slowly pour the glaze over the cake to coat it completely, using a metal spatula to help spread and coax the glaze.
15 Let stand until the glaze sets.
16 Cut and serve.